Pumpkin Swirl Cheesecake(Makes 10 To 12 Servings)

• 2 c. vanilla wafer crumbs
• 1/4 c. Parkay margarine, melted
• 2 (8 oz.) pkg. Philadelphia Brand Neufchatel cheese, softened
• 3/4 c. sugar
• 1 tsp. vanilla
• 3 eggs
• 1 c. canned pumpkin
• 3/4 tsp. cinnamon
• 1/4 tsp. ground nutmeg

1. Combine crumbs and margarine; press onto bottom and sides of 9-inch pan.
2. Combine cheese, 1/2 cup sugar and vanilla, mixing at medium speed on electric mixer until well blended.
3. Add eggs one at a time, mixing well after each addition.
4. Reserve 1 cup of cheese mixture; add pumpkin, remaining sugar and spices to remaining cheese mixture.
5. Mix well.
6. Layer half of pumpkin mixture and half of cheese mixture over crust; repeat layers.
7. Cut through batter with knife several times for marble effect.
8. Bake at 350u0b0 for 55 minutes.
9. Loosen cake from rim of pan; cool before removing rim of pan.
10. Chill.

vanilla wafer crumbs, parkay margarine, philadelphia, sugar, vanilla, eggs, pumpkin, cinnamon, ground nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=967023 (may not work)